KADALAI PARUPPU SUNDAL

 KADALAI PARUPPU SUNDAL 

We are busy celebrating the festival of Navratri in India. This is one of the biggest festivals for us and is celebrated with great fervour in virtually all parts of our vast country. 

In South India, "Sundal" is traditionally an item made for "Naivedya"for the puja or as a snack offered to visitors during this festival. 

Elsewhere in this blog, you will find dishes associated with Navratri, such as:-

• Hesaru Kaalu Usli
• Karamani Sundal 
• Kadale Kaalu Usli

Today's recipe is along the same lines. It is for a Sundal made with channa dal (called Kadalai Paruppu in Tamil and Kadalai Bele in Kannada). 

Please do try out this easy to make yet delicious Sundal for this year's festivities. 

Ingredients:-

• Kadalai Paruppu (Channa Dal), 1 cup
• Mustard Seeds, 1 tsp 
• Urad Dal, 1 tsp
• Ginger, finely chopped, 1 tsp
• Green Chillies, chopped, 2-3
• Asafoetida, 1/8 tsp
• Curry Leaves, a sprig
• Fresh Coconut Gratings, 3 tbsp
• Salt, to taste
• Oil, 1 tsp

Method:-

Wash and soak the channa dal in adequate water for about 2 hours

In a vessel, boil 2 and 1/2 cups of water and add the soaked channa to this along with 1 tsp of salt

Lower the flame and let it cook on medium heat till it gets done

Take care that it should get cooked yet remain firm and not get overcooked either

Drain the excess water and keep aside

In a thick bottomed kadhai, heat 1 tsp of oil and on medium heat add the mustard seeds

When they splutter add the urad dal and sauté till it changes colour

To this add the finely chopped ginger, chopped green chillies, asafoetida and curry leaves and sauté 

Now add the cooked channa dal and mix well

Check for salt and add if required

Lastly, add the fresh coconut gratings and mix well

Switch off the gas and transfer the Kadalai Paruppu Sundal to a serving bowl

ALASANDE KAALU USLI

ALASANDE KAALU USLI 

Usli in Karnataka and Sundal in Tamilnadu  are a light snack generally made of legumes like chickpeas, dry green peas, black eyed beans etc. Over the years this has come to become common fare during festivals like Navartri  in many South Indian homes.

As I write this, we in India are celebrating the festival of Navaratri. It is customary to offer some prasad or snack to guests who drop in, usually one sweet and one savoury. Today's recipe is for the easy to make Alasande Kaalu Usli, which is made with black-eyed beans.

Black-eyed beans are called Alasande Kaalu in Kannada, Karamani in Tamil, Lobia in Hindi and Alasande Bi in my mother tongue, Konkani.

This recipe does not call for the use of onion or garlic, so it can also be made on days when many in Hindu families fast or avoid dishes using onion or garlic.

Elsewhere in this blog, you will find recipes for other types of Uslis , such as :-

• Kadale Kaalu Usli
• Hesaru Kaalu Usli

Do try out these yummy Uslis. They are easy to make and are healthy too!

Ingredients:-

• Alasande Kaalu,  (Black Eyed Beans) , 1/2 cup (yields 1 and 1/4 cup on soaking)
• Green Chillies, slit or chopped , 2
• Red Chilli, broken into halves, 1
• Mustard Seeds, 1/2 tsp
• Hing, ( Asafoetida), 1/8 tsp
• Curry Leaves, 6 to 8
• Coconut Gratings, 1/3 cup 
• Salt, to taste
• Oil, 2 tsp
• Coriander Leaves, finely chopped, 2 tbsp, for garnish
• Lemon Juice, as required (optional) 

Method:-

Wash and soak the Alasande Kaalu ( black-eyed beans) for about 4 hours in adequate water 

Please note that 1/2 cup of Alasande Kaalu, when soaked increases in volume to become 1 and 1/4 cups 

Next, pressure cook the soaked Alasande Kaalu with fresh water along with a little salt for about 2 whistles

Make sure this does not get overcooked
Wait for the cooker to cool and remove the cooked Alasande Kaalu 
Drain the excess water and keep aside
Heat oil in a kadhai and on medium heat add the mustard seeds
When they splutter add the green chillies and sauté till they change colour

Add the broken red chilli and curry leaves and saute for a few seconds

To this add the cooked Alasande Kaalu and salt to taste
Cook uncovered for a few minutes till the excess water evaporates
Mix in the fresh coconut gratings and finely chopped coriander leaves

If you wish, you can add a little lemon juice and mix once again 

KADALE KAALU USLI

 KADALE KAALU USLI

During the festival of Navaratri, we make a variety of dishes using legumes such as "uslis" and "sundals", typically without onion and garlic. These are offered as naivedyam and later served as a light snack. 

Elsewhere in this blog, you will find recipes for some of these, like:- 

• Hesaru Kaalu Usli
• Karamani Sundal
• Verkadalai (Peanut) Sundal

Today's snack is called Kadale Kaalu Usli and gets its name from Kadale Kaalu being the Kannada words for Black Chickpeas. These are called Kala Chana in Hindi. This can also be made using Kabuli Chana.

This easy to make snack is commonly made in my home State of Karnataka during the Navaratri Festival.

Tip : Whenever I make this dish, I keep the excess water from the cooked kadale kaalu and use this to prepare saaru later. 

Ingredients:-

• Kadale Kaalu (Black Chickpeas/Chana ), 1 cup
• Mustard Seeds, 1/2 tsp
• Hing ( Asafoetida) Powder, 1/4 tsp  
• Turmeric Powder, 1/4 tsp 
• Byadgi Red Chillies, broken into halves, 1
• Curry Leaves, 6-8
• Lemon Juice, juice of half a lemon
• Salt, to taste
• Oil, 1 tbsp

For Dry Grinding: -

• Fresh Coconut Gratings, 1/2 cup
• Ginger, roughly chopped, 1/2 " piece
• Green Chillies, 2
• Coriander Leaves, a fistful 

Method:-

Wash and soak the Kadale Kaalu in adequate water for about 8-10 hours or overnight

Discard this water the next morning  

Pressure cook the Kadale Kaalu - adding enough fresh water to immerse it - for about 4-5 whistles,  till it gets cooked

Once the cooker cools, remove the cooked Kadale Kaalu and drain away the excess water (retaining a little- for use in next steps) 

In a small mixer jar, dry grind together the fresh coconut gratings, green chillies, chopped ginger and coriander leaves.  Keep aside

In a thick bottomed kadhai, heat 1 tbsp of oil and when it gets hot on medium heat add the mustard seeds and when they splutter add the asafoetida, turmeric powder,  broken red chilli and curry leaves and sauté for a few seconds

To this add the cooked Kadale Kaalu ( along with the retained water ), the coconut-ginger-chilli etc mixture prepared earlier, salt to taste and mix well 

Cook on medium heat till the excess water evaporates and the masala gets well blended with the Kadale Kaalu

Switch off the gas and squeeze the lime juice and mix once again 

Transfer to serving bowl 

Serve Kadale Kaalu Usli